nutraceuticals

1. PROTEINS, VITAMINS, MINERALS,
CEREAL, VEGETABLES AND
BEVERAGES AS FUNCTIONAL FOODS:
OATS, WHEAT BRAN, RICE BRAN, SEA
FOODS, COFFEE, TEA

2. CEREAL PRODUCTS AS FUNCTIONAL FOODS
• Cereal is any true grass cultivated for the edible
components of its grains composed of endosperm,
germ and bran.
• A grass such as wheat, oats or corns, the starchy
grain of which are used as food
• Cereals are the rich source of energy, protein,
carbohydrate, B-complex vit. and minerals.
• Also a rich source of phytate (salts of Ca, Mg, and
K)
• Abundant source of phenolic acid (antioxidant,
anticarcinogenic activity)

3. common cereals :
Wheat
 Rice
Oat
Barley
 Corn
 Rye

5. Grain structure Differ in size and
shape, but all have kernels
Kernel is a whole seed of a cereal
Has three parts: bran, endosperm,
and germ
Bran: outer protective covering of the
kernel
Good source of Vit., and fiber
Endosperm: largest part of the kernel
Contains most of the starch ad
protein, few minerals and a little fiber
Holds the food supply the plant uses
to grow
Germ: reproductive part of the plant
Rich in Vit., protein, and fat
Smallest part of the kernel

6. GRAIN
STRUCTURE
• A cereal grain
has three layers:
1) Bran/husk –
fibrous outer
covering (13%
of grain)
2) Endosperm
• Largest part
(85%)
• storage cells,
stores starch
3)Germ
• Smallest part
(2%)
• Part of the grain
which new
grains grow.

7. Wheat bran
• Structure –
endosperm, germ,
bran layer.
• Major
component is
cellulose.
• Contain protein,
omega3 , omega6
fatty acids and
antioxidants.
• 15-24% dietary
fibre in wheat bran.
• 36% of fibre is
digested by human.

8. Health benefits:
Reduces the risk of coronary heart disease.
 Reduce tumour mass.
Reduces the risk of developing type II diabetes.
Have colon-cancer protective effects.
Reduce bacterial enzyme activities
Color – golden yellow
•Second most produced cereal.
•Scientific name- Triticum spp.
•Local name- Gehoon
•Types of wheat- spring wheat, winter wheat, vitreous wheat,
mili wheat.
•Contents – starch, protein, moisture, lipids etc.
•Cooked by many ways Wheat

9. Rice
• Most largely consumed
cereal
• local name- Chawal
•Scientific name- oryza
sativa
• Cooked by steaming or
boiling
• Carbohydrates are major
constituents.
• Size and colour varies
varies

10. RICE
• RICE Mainly grown in Asia More grown in
Australia due to increase demand Available in
two main forms: 1) Brown rice – unprocessed
(whole grain)bran, germ and endosperm 2)
White or polished rice (endosperm) * Rice is
gluten free so suitable for people with coeliac
disease.

11. Rice Bran
Rice is the most important cereal product in Asia and
is an overwhelming staple food in most populations.
• Excellent source of calories and provide proteins
with high nutritional value.
• Hypo allergic , easily digested & versatile functional
properties.
• Bran layers of the rice kernel contain the highest
concentration of nutrients.
• Extracted for oil and it’s a potential source of protein
& other nutrients. • Phosphorous in the form of
phytates, major source of mineral constitute of rice
bran. • Abundant in B-complex vit. , tocopherols.

12. Health Benefits :
• Reduces serum cholestrol level.
• Decreases microflora enzymes.
• Possess natural antioxidants
(tocopherols , tocotrienols ,oryzanols )
• Lowers the amount of bile absorption/ reabsorption of and
endogenous lipid by the lower intestinal tract and promotes the
synthesis of more bile acids from available cholestrol.
Rice Bran Oil
• Oil content of clean rice bran is 20-22% which is similar to
soyabean and cottonseed.
• Excellent for frying foods giving low peroxide, foam, free fatty acid
and polymer formation.

13. Oat
• Oats (Avena sativa) are a cereal commonly
eaten in the form of oatmeal or rolled oats.
• Oats are loaded with dietary fiber (containing
more than any other grain) and have a range of
healthy cholesterol-lowering properties.
• Active ingrident of oat is soluble fibre (1-3) (1-
4)-B-D-glucan.

14. INTRODUCTION
• The oat (Avena sativa), sometimes called the
common oat, is a species of cereal grain grown for
its seed are suitable for human consumption as
oatmeal, one of the most common uses is as
livestock feed. Oats are a nutrient-rich food
associated with lower blood cholesterol when
consumed.
• Modern oats probably originated from the Asian
Wild Red oat which grew as a weed in other grain
crops oats were grown in southeast Europe or Asia
Minor .Before using as a food, they were used for
medicinal purposes.

15. Oat as food: most commonly, they are crushed into oatmeal, or
ground into fine oat flour. Oatmeal is chiefly eaten as porridge, but
may also be used in a variety of baked goods, such as oatcakes,
Oatmeal cookies and oat bread.
Oat as feed: Oats are also commonly used as feed for horses when
extra carbohydrates and the subsequent boost in energy are required.
Cattle are also fed oats.
Use in drinks: Oats are also occasionally used in several different
drinks. A cold, sweet drink called avena made of ground oats and milk
is a popular refreshment throughout America.
The property of their cholesterol Lowering Effects has led the
acceptance of oats as a health food.
Oats are generally considered healthy due to their rich Content of
essential nutrients. In a 100 gram serving, oats provide 389
kilocalories and are an excellent source of protein, dietary fiber and
other dietary minerals.

16. Oats
• Health benefits :
• may reduce the risk of coronary artery disease.
• Oats may help lower the risk of colorectal cancer.
• Oats may help lower blood pressure.
• Stabilizes blood sugar and reduces risk of diabetes.
Oats Help Control Blood Pressure.

17. Nutraceuticals of Tea
• Tea (Camellia sinensis L.) is one of the most popular and
widely consumed beverage world-wide. Commercially tea
is mostly available in three varieties viz. black (red tea),
green and oolong (yellow tea) tea which differ in their
physical and chemical characteristics arised from their
different manufacturing process. Black tea consumption is
highest in western countries which accounts for around
78% of worldwide consumption.
• The green tea is mostly consumed in Japan and china and
accounts for 20% whereas oolong tea is consumed 2% only.
Black tea is widely consumed in India and India is one of
the largest tea producers in the world and it occupies about
70% of domestic consumption of the total tea production in
the country.

19. type of tea Processing technique
Physio-chemical
changes
Major polyphenols
Green
Withering, steaming
(Japan) or roasting
(China), rolling and
drying
Deactivation of
enzymes to prevent
fermentation (oxidation
of polyphenol)
Catechins (Flavan-3-ols)
Black (red tea)
Withering, crushing,
rolling, drying
Fermented (in presence
of enzymes (polyphenol
oxidase and peroxidase
enzymes)
Catechins, theaflavins,
thearubigins
Oolong
Withering, rolling,
drying
Partially fermented
(partial oxidation)
Catechins, theaflavins,
procyanidins
White Withering, drying Unfermented Catechins

21. • There are a variety of chemicals in tea which are
therapeutically important and they also vary in different
types of commercially available teas viz. green, black and
oolong tea. The chemical characteristics of tea are also
varying with variation of plant species, geographic
locations, climatic condition, horticultural practices as
well as plucking parameters of the tea leaves .
Polyphenols comprises of a large group of
phytochemicals, the major polyphenolic constituents in
tea which account for maximum 30% total dry weight of
tea leaves are the flavanols, also known as catechins.
• Of these polyphenolic catechins, eight catechins are
appeared in significant quantities which include (+)-
catechin, (-)- epicatechin, (-)-gallocatechin, (-)-
epigallocatechin, (-)-catechin gallate, (-)-epicatechin
gallate, (-)-gallocatechin gallate, (-)-epigallocatechin
gallate.

22. Tea phytochemicals as Nutraceuticals
in different diseases
Tea phytochemicals in diabetics
Diabetes mellitus, a highly alarming disease worldwide is associated with high
levels of blood glucose other than normal which is associated with insufficient
insulin production or its ineffectiveness.
Polyphenols in green and black tea are very effective in reducing hyperglycemia
and insulin resistance which can manage the blood glucose in diabetes
Tea photochemicals in cardiovascular diseases
The cardiovascular diseases such as hypertension (high blood pressure), coronary
heart diseases (heart attack), cerebrovascular disease (stroke), heart failure,
peripheral vascular diseases, etc. have been increasing day by day.
Green tea consumption has been found to be effective in reduction of
cardiovascular related disorders through decreased serum cholesterol and
triglyceride. It has been reported in a study carried out in Japan that regular
green tea consumption (≥500 mL) reduced the mortality rate in women in cardio
vascular diseases by 31% as compared to those who consume non-regularly.

23. Tea phytochemicals in obesity
• Obesity has been considered as a serious concern globally effecting large
number of peoples. It is associated with accumulation of excess body fats
which stimulate various disorders in body such as hypertension,
osteoarthritis, hyperlipidemia, heart attack, etc. It is identified as a major
factor in many metabolic syndrome such as stroke, heart failure,
hypertension, diabetics, arthritis, etc.The oolong tea food products also were
also found to be very effective in decrease of in weight of obese people.
• The green tea catechin, EGCG has been found to be beneficial on obesity
.Catechins in tea helps in weight management and consumption of green tea
catechins results significant reduction in body weight in human
Tea phytochemicals in oral diseases
• Tea phytochemicals are useful in treatment and prevention of various types
oral diseases which include tooth decay and oral cancers [47, 48], dental
plaque and dental caries . The tea extract and fluoride in tea can prevent the
carcinogenic activity of oral bacteria such as Escherichia coli, Streptococcus
salivarius, and Streptococcus mutan

24. Phytochemicals of tea Health benefits
Polyphenol extract of green tea
Cancer prevention, protection cardiovascular
diseases, reduce weight-loss, anti-allergic,
prebiotics, osteoarthritis protection etc.
Epigallocatechin-3-Gallate (EGCG),
Epigallocatechin (EGC), epicatechingallate
(ECG)
Anticancer, cardioprotection,
Neuroprotection, Obesity management,
osteoprotection, Anti-inflammation, Diabetes
control and renal protection, Antimicrobial
and skin care etc.
Theaflavins, Thearubigins, bisflavonols
Antioxidative, antithrombogenic, and anti-
inflammatory, anti-carcinogenic, anti-
mutagenic, neuroprotective etc.

25. coffee
• here are many different coffee species, but two main ones are grown today
commercially for coffee production: Coffea arabica, known as Arabica coffee,
and Coffea canephora, known as Robusta coffee. It is estimated that 80% of
Americans consume caffeine-containing products every day and about 75%
of daily caffeine comes from coffee consumption. Dried ripe seeds of a
coffee plant are a source of caffeine and are used as a stimulant, nerve tonic
and diuretic.
• Caffeine acts on the central nervous system, kidneys, heart, and the muscles.
Today, coffee and caffeine can be found in many products other than
beverages. Caffeine is also available as an isolate in capsules or tablets.
• Overconsumption can lead to diarrhea, rapid heart beat and sleeplessness.
Recent research has revealed that coffee has many chemicals and
antioxidants that are thought to have implications on human health;
including caffeine, micronutrients, LDL cholesterols and chlorogenic acid.
The antioxidants in coffee may Caffeine is the world’s offer protection
against most frequently cardiovascular disease and consumed drug and one
inflammatory diseases in post- of the earliest ergogenic menopausal women
by aids (something that reducing inflammation. improves muscular work).

26.  The best known compound in coffee is caffeine. Caffeine binds to
a chemical in the central nervous system that has a suppressive
effect. Therefore, the system is stimulated due to lack of the
suppressive chemical.
 The following are typical changes seen in individuals after drinking
coffee: increased blood pressure, metabolic rate, heart rate and
alertness. Heart Disease According to early studies on the
relationship between coffee and heart disease, coffee drinking
was associated with an increased risk of cardiovascular events.
However, several recent large studies have found that coffee
drinking has a protective effect against cardio- vascular disease.
Occasional coffee drinkers are at a greater risk for myocardial
infarction after consuming coffee than regular coffee drinkers.
Coffee exerts a short term increase in blood pressure and overall
metabolism.

27.  Those who are regular coffee consumers tend to have lower
body mass index and waist circumference.
 Physical activity Caffeine ingestion has been found to increase
the utilization of intramuscular and/or extramuscular fat while
sparing carbohydrate use, thereby increasing exercise time.
Many studies have assessed the exercise responses of well-
trained endurance athletes, well-trained weight trained athletes
and non-athletes to various doses of caffeine.
 Caffeine has been found to have an ergogenic effect under most
conditions, whether increasing duration or distance, or ability to
increase muscle strength.
 Coffee drinking also raises blood cholesterol levels. However,
coffee is not a trigger for cardiovascular events even with heavy
coffee drinkers. Coffee increases fat oxidation throughout the
body and decreases fat storage.

28. Sea food

29. SEA FOOD –NUTRITIONAL BENEFITS
• • High quality protein
• • High in omega-3 fatty acids
• • Low in saturated fat
• • Contributes to a healthy heart
• • Contributes to proper growth and
development of children
• • Source of vitamins and minerals

30. HEALTH BENEFITS ASSOCIATED WITH FISH
CONSUMPTION AND LEVELS OF SUPPORTING
EVIDENCE
• Disease or health condition Strong evidence of significant
health benefits Promising preliminary results
• Coronary heart disease
• High blood pressure
• Irregular heart beat (arrhythmia)
• Diabetes
• Rheumatoid arthritis
• Asthma
• Bowel cancer
• Neural development

31. HEALTH BENEFITS
• HIGH QUALITY PROTEIN
• Protein needed for growth and maintenance
• Seafood contains all 9 essential amino acids Protein is
highly digestible
• Fish contain 16-27 grams of protein
• OMEGA-3 FATTY ACIDS
• Three types:
• Eicosapentaenoic acid (EPA) Seafood
• Docosahexaenoic acid (DHA) Seafood
• Alpha-linolenic acid (ALA) Flaxseed, wheat germ, dark
leafy greens

32. HEALTH BENEFITS OF OMEGA-3 FATTY
ACIDS
• HEART
• Lowers triglyceride levels
• Counteracts inflammation
• Helps arteries stay elastic
• Helps prevent build-up of plaque deposits
• Reduces risk of dying from heart attack
• OMEGA-3 AND DIABETES Onset of diabetes - May keep the immune
system in check
• Complications of diabetes - Influence development of cardiovascular
disease - May delay onset of kidney and nerve complications
• OMEGA-3 AND CANCER
• Onset May help healthy cells resist damage
• Multiplication of cells May interfere with tumor growth
• Spread May inhibit tumor spread in the body

33. VITAMINS
Source of B complex vitamins Niacin, B12 and B6, Thiamin MINERALS
Excellent source of minerals Calcium, Iron Zinc, Copper, Potassium,
Iodine, Phosphorus, Selenium, Magnesium
FISH OR FISH OIL SUPPLEMENTS
Taking supplements may be more convenient
Fish contains more of the “long-chain” fatty acid DHA
Excessive amounts of supplement – may increase bleeding
May also increase both good and bad cholesterol
FISH FLOUR
Ingredient used for preparation of fish flour is defatted fish.
It is rich in high quality protein and minerals.
Fish flour contain 85-90 % percent of high quality protein .
It is less coastally and good quality protein is generally used in several
areas of the world